Chocolate Cake

This past weekend, we were supposed to bring dessert over to Joe and Amanda's house.  I wanted something chocolate, and I found this recipe online.  After testing it out, it's yummy enough I want to share it.

"Too Much Chocolate" Cake


1 package Devil's Food Cake mix
1 5.9oz package (large box) instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water (I used 1/2&1/2 because Jason's philosophy is why add water when you can add 1/2&1/2)
2 cups semisweet chocolate chips (I added 1.5 cups semisweet and 0.5 cups bittersweet because that's what I had)


Directions:
Preheat oven to 350 degrees F.
Mix together everything but the chocolate chips.  Stir in the chips after everything is well-mixed.  Pour into a Bundt pan.
Bake for 50-60 minutes until a wooden toothpick comes out clean.  Cool cake in the pan (I did about 15-20 minutes, though now I notice the recipe says an hour and a half... oops!) and then invert onto a cooling rack until room temperature.

Seriously, this is delicious!  You definitely want something to cut the sweetness, like coffee, milk, or strawberry ice cream!